Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

7 md Boiling potatoes; peeled
-cut into 2" X 1/4" strips
2 1/2 tb Butter
2 tb Vegetable oil
2 lg (to 3) yellow onions; thinly
-sliced (4 cups)
16 Flat anchovy fillets;drained
White pepper
2 tb Fine dry bread crumbs
2 tb Butter; cut into 1/4" bits
1 c Heavy cream
1/2 c Milk

Preheat oven to 400øF. Place the potato strips in cold water to keep
them from discoloring. Heat 2 tablespoons of butter and 2 tablespoons
of oil in a 10-12" skillet; when the foam subsides, add the onions
and cook 10 minutes, stirring frequently, until they are soft but not
brown. With a pastry brush or paper towels, spread a 1 1/2 to 2-quart
souffl? or baking dish with the remaining half tablespoon of butter.
Drain the potatoes and pat them dry with paper towels. Arrange a
layer of potatoes on the bottom of the dish and then alternate layers
of onions and anchovies ending with potatoes. Sprinkle each layer
with a little white pepper. Scatter bread crumbs over the top layer
of potatoes and dot the casserole with the 2 tablespoons of butter
cut into bits. In a small saucepan, heat the milk and cream until it
barely simmers, then pour over potatoes. Bake in the center of the
oven for 45 minutes or until the potatoes are tender when pierced
with the tip of a sharp knife or skewer and the liquid is nearly
absorbed.

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